Comments on: Great Recipes of Big Mill Bed & Breakfast: Banana-Pecan-Oat Bread and Homemade Blueberry Jam

By: Break Out the Bubbly, Congratulations Are In Order! | Inn Cuisine

Break Out the Bubbly, Congratulations Are In Order! | Inn Cuisine — Fri, 02 Oct 2009 05:49:54 +0000

[...] Banana Pecan Oat Bread and Blueberry Jam – Big Mill Bed & Breakfast [...]

By: Toni Jo

Toni Jo — Tue, 05 Aug 2008 15:57:45 +0000

Sandie, I guarantee this will be made weekly in my home until we’re all thoroughly sick of it! (Which I think will take a VERY long time). It’s really fantastic… I love the chewiness of it; each bite is so much more satisfying than a regular banana bread.

I really do love it… thank you again so much!

By: Sandie

Sandie — Mon, 04 Aug 2008 11:56:53 +0000

Toni Jo – Hi & thanks for commenting on Inn Cuisine. I’m thrilled you’ve made this bread! It sounds as if you love it as much as I do. And am I right? – Until you’ve made this bread yourself, you just don’t know what you’re missing!

Thanks also for adding baking minutes to the mini-loaf & muffin pan variations! I’ve often thought about making muffin versions myself, but have always just gone ahead doubling the recipe and making 2 full loaves at a time. Recently though, I did pick up a mini-muffin tin, and have considered making bite sized versions as well. I’m also glad to hear you followed my suggestion and added just a touch of brown sugar. For some reason just that little bit really adds a hint of golden goodness. Just typing all this is making me crave this bread again right now—I better go hit the kitchen and whip up some more!

By: Toni Jo

Toni Jo — Sat, 02 Aug 2008 19:07:01 +0000

I made this bread (several times now!). This bread is really the stuff of legend. It is so chewy, moist, not too dense, and the flavors compliment each other so well.

If it helps anyone else, I found that 21-22 minutes is perfect for mini-loaf pans, and 16-17 minutes is great for muffins. I did add 1/4C of brown sugar but followed the rest of the recipe exactly.

This is the best… really, it can not be improved on! Thank you for sharing this!!

By: Kristen

Kristen — Tue, 08 Jul 2008 03:01:15 +0000

Woo – hoo for this recipe placing! Congrats!

By: Sandie

Sandie — Wed, 21 May 2008 18:31:20 +0000

Mary Sue – Hi! Thanks so much for stopping by and leaving a comment. Speaking from my own experience, this bread is definitely something you can bake ahead and freeze until you are ready to use (or give away.)

I baked 2 loaves the first time I made this recipe—we devoured 1 loaf fresh from the oven and I froze the other for later use. I have never been so impressed with a loaf of banana bread as I was this one and to say my guests were blown away is an understatement. (Seriously, nothing has ever disappeared from the table as quickly as this bread did and I’ve made some pretty delicious meals over the years!)

I feel confident saying this recipe will turn out wonderfully for you (add a touch of brown sugar if you really want to knock your recipients’ socks off.) Glad you like the site…I hope you visit (and comment) often! Tell Jerry and the rest of your family I said hello.

By: Mary Sue

Mary Sue — Wed, 21 May 2008 02:22:03 +0000

Hey Sandie.. this looks great! I bake lots of stuff at Christmas time for Jerry’s customers and this looks like something I could bake ahead and keep until I was ready to use it. What do you think… Great web site!! Mary Sue